Peppered Pork with Chorizo
and Garlicky Roasted Sprouts
Patrick has struck upon a secret formula that makes the Brussels sprout so delicious it can officially be moved to Santa's nice list! Roasting sprouts gives them a lovely flavour and texture that will make them a firm favourite on your Christmas dinner table this year. In this recipe, we have combined crispy sprouts with peppered pork and chorizo. If you’re feeling naughty, stir a teaspoon of butter into your gravy at the end. Nobody needs to know!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
New Potatoes
1
Garlic Clove
¾
Black Peppercorns
2
Pork Medallion
1
Diced Chorizo
½
Chicken Stock Pot
1
Brussels Sprouts
Not included in your delivery
100
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 180 degrees. Put a pot of water on to boil with a generous pinch of salt. Cut the new potatoes into quarters (no need to peel!). Peel and grate the garlic (or use a garlic press if you have one).
Peel a couple of the outer layers from the sprouts, cut off the base, then cut in half lengthways. Toss your sprouts in a splash of olive oil, your garlic and a pinch of salt and pepper. Place on a lined baking tray on the middle shelf of your oven for 15-20 mins.
Boil your potatoes for around 10-15 mins, then drain and leave to the side. Tip: The potatoes are cooked when you can easily slip a knife through.
Lightly break up the peppercorns using a pestle and mortar. Tip: You can also put them in a little bag and bash them with a rolling pin or a tin can! Roll the pork in your peppercorns and a good pinch of salt, ensuring it is completely coated.
Heat a drizzle of olive oil in a non-stick frying pan on medium-high heat. Once the oil is really hot, carefully lay in your pork. Cook for just under 2 mins on each side until you get a nice crisp layer. Tip: You only need to brown the meat as we’ll finish it in your oven.
Once your sprouts are soft, remove them from your oven and place to one side. Place your pork on another baking tray and put on the middle shelf for 10 mins. At the same time, fry the chorizo in the now empty frying pan for 2 mins on medium heat. Toss your sprouts, potatoes and chorizo together in the baking tray. Cover with tinfoil to keep warm. Tip: Keep the frying pan for your gravy – no need to wash!
Once your pork is cooked, remove from your oven and rest for a few mins on a chopping board. Tip: Resting the pork keeps the meat nice and juicy. The pork is cooked when it is no longer pink in the middle.
Put the frying pan back on medium heat with the water (amount specified in the ingredient list) and the chicken stock pot. Bring to the boil and simmer to reduce to a thicker gravy consistency. Slice your pork into 1cm wide strips. Spoon some of your sprout and potato mixture onto each plate, lay your pork on top and then spoon over some gravy.
